My paternal grandmother, Wanda, is still with us at the ripe old age of 98. Some of my fondest memories from childhood, were from summers spent on her farm in Nashville. She lived sustainably even before it was cool and was an amazing cook. I treasure all of her recipes, so I would really like all of you to share her famous Maraschino cookie recipe. A couple of my neighbors are familiar with these gems, as I gift them every Christmas. But it occurred to me that these would be a pretty treat for your Valentine as well. Let me know how yours turn out!
2 cups brown sugar
2 sticks butter (take out overnight – I use salted)
4 cups flour (I use high altitude flour)
½ tsp salt
1 tsp baking soda
1 cup maraschino cherries (w/o stems) cut in half
1 cup chopped pecans
Combine butter and brown sugar in electric mixer. Add eggs, blending on low. In separate bowl, mix all dry ingredients. Add to batter slowly, blending on low. This batter can lean on the dry side, so I add a touch of the Maraschino cherry juice if needed. Once mixed, fold in the cherries and pecans. Roll into logs and chill overnight in the fridge. Slice and bake at 350 for ten minutes. Enjoy!